Enjoy an unrivaled taste of your destinations

From our kitchen to yours

Experience a taste of Uniworld from the comfort of your own home. Our recipes are specially designed by Bea Tollman and the chefs of Uniworld.

Linguine with Clams and Zucchini

“This Italian dish is part of a traditional Neapolitan cuisine. It is very popular throughout the Campania region and is also popular in Rome, and is certain to be popular with you.”
–Manuel MarquezSenior Executive Chef

INGREDIENTS:

2 large garlic cloves, peeled

1/4 cup (60 ml) extra-virgin olive oil

1/4 cup (60 ml) pure olive oil

4 medium zucchini (about 1 1/2 lbs/680 g), sliced into 1/4-inch

thick (3-mm-thick) rounds

1/2 tsp (3 g) fine sea salt

32 littleneck clams (about 3 1/2 lbs/1 2/3 kg), washed

1/4 tsp (1 g) hot red pepper (chili) flakes, plus extra for serving

2 Tbsp (30 g) chopped Italian parsley

12 oz (340 g) linguine

1 Tbsp (14 g) unsalted butter

PREPARATION:

Put a pot of water with salt on to boil.

Lightly crush the garlic cloves and heat with both oils in a large, nonreactive sauté pan over medium heat until they start to sizzle. Adjust the heat so garlic continues to cook evenly in the oil, releasing its own oils, and softens but does not brown (about 2 minutes). Add the zucchini and carefully blend with oil. Season with salt.

Continue cooking slowly, stirring from time to time, until zucchini is completely softened and starts to break apart but does not brown (about 20 minutes). Remove from heat and let rest in the oil for 2 hours. Pour into a fine-mesh strainer, reserving the zucchini and oil separately. Keep the same pan, without cleaning, for cooking the clams.

Heat the zucchini oil in the pan over medium heat until it starts to sizzle. Add clams, cover the pan and turn the heat to medium-high. Cook the clams and gently shake the pan from time to time until they start to open (about 5 to 6 minutes). The cooking time will vary, depending on size of the clams and thickness of the shells. Add the reserved zucchini, hot pepper flakes and parsley. Gently stir with the clams. Set aside.

Cook the pasta al dente. Reheat the clams and the zucchini mixture, add the pasta and toss for a further minute to let the juices from the clams be absorbed into the pasta. Add butter at last moment to sauce for a rich flavor and “shine” (in french monter the sauce). Serve right away.

Serves 4 using deep pasta plates

“Bacalhau Portuguese” Portuguese Salt Cod

“One of Portugal’s favorite national dishes is bacalhau. Versions of this dish are enjoyed everywhere from Italy and Africa to Scandinavia, where it is known as lutefisk. Bacalhau is a must-taste for any visitor to Portugal.”
–Gerard Van HelvoortCulinary Director

INGREDIENTS:

2 lbs (900 g) salt cod, soaked

2 large onions, sliced

6 Tbsp (85 g) butter

1 garlic clove, minced

3 large potatoes

Black pepper to taste

2 Tbsp (20 g) breadcrumbs

10 green olives, pitted

10 black olives, pitted

4 large eggs, hard-cooked

1/2 cup (120 g) fresh parsley leaves, chopped

2–4 Tbsp wine vinegar to taste

2–4 Tbsp olive oil to taste

PREPARATION:

Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.

Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.

Sauté the onions in half the butter until they are tender and golden, then add the garlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat and refresh in cold running water. Remove potato skins and slice into 1/4-inch (6-mm) pieces.

Preheat oven to 350°F (175°C). Grease a 1 1/2-qt (1 1/2-L) casserole dish with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat layering. Sprinkle breadcrumbs over the top layer.

Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side.

Serves 6

Sesame Fried Chicken

“This yummy recipe is more delicate than it sounds, and keeping the crispy coating intact can be tricky. Paired with thick slices of tomatoes drizzled with olive oil and white wine vinegar or a light, fresh coleslaw, this is a fantastic summer meal.”
–Bea TollmanCelebrity Chef & Founder of Red Carnation Hotels

PREPARATION:

Combine the coating ingredients to make a fine mixture.

Whisk together the whole egg with the milk.

Dip the chicken pieces in the liquid, then shake off excess and roll them in the sesame coating.

Heat the oil and butter together in a deep frying pan over medium-high heat, so that the chicken pieces sit in the pan with the oil mixture covering half the chicken. Start with the drumsticks and thighs first, as they take longer to cook. Try to turn each piece only once, as the coating is very delicate. Fry until golden brown on both sides, about 25–30 minutes total.

Serves 6

“Wiener Schnitzel” Viennese Veal Escalope

“Wiener schnitzel is an Austrian delicacy; recipes for this national dish can be found in Viennese cookbooks from as far back as the 18th century. Austrians like to serve their schnitzel with a side of cranberry jam. Schnitzel also pairs well with a fresh draught beer. Cheers! Or as the Austrians and Germans say, Prost!”
–Mirko PetersProcurement & Food Manager

INGREDIENTS:

8 veal loin slices, about 3 oz (90 g) each

Salt to taste

4 eggs

3/4 cup (100 g) flour, sifted

1 1/2 cups (200 g) breadcrumbs, very fine

2 1/2 sticks (300 ml) butter

7 Tbsp (103.5 ml) vegetable or peanut oil

Lemon slices and parsley for garnish

SUGGESTED SIDE DISHES:

PREPARATION:

Tenderize the veal with a meat tenderizer tool to about 1/16 – 1/8˝ (2–4 mm) and salt on both sides. On a flat plate, stir the eggs briefly with a fork; they will become too thin if you beat them too much. Lightly coat the veal slices in flour, then dip into the egg and finally, coat in breadcrumbs.

Heat the butter and oil in a large pan, allowing the fat to get very hot, and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the breading becomes “fluffy.”

Remove the cutlets and drain on paper towels. Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon.

Serves 4

Bea’s Chicken Soup

“I learned this recipe from my grandmother, and that the secret to a great chicken soup is to use all the bones (and a few feet too), and let it cook slowly over a long period of time. Reduce. Reduce. Reduce.”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

PREPARATION:

Put the chicken pieces, carrots, celery, onions, leeks, bay leaves, peppercorns and parsley in a large saucepan and cover with water. Bring to a boil and add two chicken bouillon cubes. Skim, and then simmer for about 6 hours. Strain the soup into a clean pan. Dice a handful of carrots and chicken meat from the soup and set aside.

Bring the soup back to a boil and adjust the seasoning for saltiness. If required, add another bouillon cube.

Add a few cooked noodles with a little of the diced chicken and carrots previously set aside to each bowl of soup.

Serves 8

Austrian Apple Strudel

“The history of the strudel dates back hundreds of years, when it was made as an easy yet satisfying meal by the poor. However, it was the Turkish baklava pastry, introduced into Austria in 1453, that laid the foundation for the dessert strudel we know and love today. The first dessert strudel was the Wiener apfelstrudel (Viennese apple strudel). Over time, other strudels with different fillings were created”
–Delio Garavito Vargas,Uniworld Corporate Pastry Chef

INGREDIENTS:

STRUDEL DOUGH:

4 cups (600 g) flour

1 1/4 cups (300 g) water

4 Tbsp (60 ml) oil

1 or 2 eggs (80 g) eggs

Pinch of salt

FILLING:

5 to 6 apples

1 cup white breadcrumbs, roasted in butter

1 cup chopped nuts (walnuts, pecans or your choice)

3/4 cup sugar

1/4 tsp cinnamon

2 tsp lemon juice

1/2 cup raisins

4 tsp rum or more, to taste

PREPARATION:

STRUDEL DOUGH:

Work all ingredients into a pastry together, until it is not sticky any more.

Let the pastry rest for 1 hour.

FILLING:

Heat the oven to 425°F (220°C).

Chop apples. Mix with all the remaining filling ingredients.

Roll the pastry very thin, then top it with the filling and roll it into a log. Brush the top with melted butter. Transfer to a baking sheet lined with parchment paper.

Bake the strudel for approximately 45 minutes. Remove the strudel, dust it with powdered sugar and serve it warm with vanilla sauce.

SERVES 4

Bea's Cheesecake

“I’ve spent years trying and testing this recipe to ensure it produces a perfectly smooth and decadent cheesecake every time. It is a fusion of different recipes, tweaked and added to over time to get just the right, rich consistency. It has been a labor of love getting this right—I do love a good cheesecake!”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

INGREDIENTS:

3 lbs (1.35 kg) cream cheese, softened

1 1/2 cups (350 g) granulated sugar

6 eggs, separated (room temperature)

1 bourbon vanilla bean, split and seeds scraped out

1 Tbsp (15 ml) vanilla extract

Pinch of kosher salt

2 cups (450 ml) sour cream

TOPPING:

2 cups (450 ml) sour cream

1/4 cup (50 g) sugar

CRUST:

1 1/4 cup (250 g) finely ground graham cracker crumbs

2/3 cup (130 g) white sugar

1 1/2 sticks (170 g) butter, melted

3/4 tsp (2 g) ground cinnamon (optional)

PREPARATION:

To make the crust, mix the graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press the mixture into an 8-inch (20-cm) springform pan, ensuring a thin, consistent layer, and bake at 375°F (190°c) for 7 minutes. Leave to cool, and then chill for an hour.

Whip the cream cheese and half the sugar together. Add the egg yolks, bourbon vanilla bean seeds, vanilla extract, salt and sour cream, and whip thoroughly, scraping the bowl. Whip the egg whites with the rest of the sugar. Fold the whites into the cheese mixture and very gently pour into the prepared springform pan. Wrap the bottom of the pan and place in a water bath. Bake in the oven for an hour at 350°F (180°C), then turn off the heat and allow to remain in the oven for another hour. Remove, cool on a rack and then refrigerate for 12 hours.

Topping is a dollop of whipped cream and a fresh mint leaf.

Serves 12

Cheese Straws and Spiced Nuts

“I created the cheese straws one day in the kitchen when I was looking for a way to use up some extra cheese we had from a big banquet the night before. The nuts I first enjoyed many years ago at someone’s home in Boston, and the hostess was kind enough to tell me how she made them. The cheese straws and spiced nuts are both big hits at cocktail hour.”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

Cheese Straws

Ingredients:

1 sheet of store-bought frozen puff pastry

3/4 cup (100 g) strong cheddar cheese, finely grated

1/4 cup (25 g) Parmesan cheese, finely grated

Pinch of paprika or cayenne pepper

Pinch of salt and pepper

PREPARATION:

Lightly unroll and smooth out the puff pastry on a floured board, and then sprinkle with all of the ingredients.

Lightly roll the puff pastry up again to compress the coating, and then press and fold the roll in on itself lengthwise (like closing a book).

Cut the pastry with a sharp straight-edged knife into 1/2 inch (1-cm) strips, then give each strip a twist. Place the straws on a baking sheet lined with parchment paper.

Place the tray in the freezer for 20 minutes.

Bake the straws in a heated oven at 350°F (180°C) for 15 minutes to a pale golden brown.

Cool on a baking rack before serving.

SPICED NUTS

Ingredients:

1 egg white

1 lb (500 g) pecans or walnuts

1/2 cup (100 g) granulated sugar

1 tsp (5 g) salt

2 tsp (10 g) ground cinnamon

3/4 tsp (4 g) ground ginger

1 tsp (5 g) ground coriander

PREPARATION:

Whisk the egg white with a tablespoon of water until foamy, then coat the nuts with the egg mixture. Mix the sugar and spices in a bag, add nuts and shake to coat evenly.

Bake at 250°F (125°C) for 15 minutes, then reduce the temperature to 200°F (100°C) and bake until crunchy.

Serves 4

“Königsberger Klopse” German Meatballs

“Königsberger Klopse is a traditional German dish that originated in the city of Königsberg. Today, it is known and loved throughout Europe, and it’s particularly famous onboard the Uniworld fleet, where it often makes an appearance at lunchtime.”
–Mirko Peters,Uniworld Procurement & Food Manager

Ingredients:

2 small, day-old rolls or 2 slices of bread

3 Tbsp (45 ml) butter or margarine, divided into 1 Tbsp

(15 ml) and 2 Tbsp (30 ml) parts

2 small onions, 1 finely chopped, 1 quartered

1/2 lb (225 g) ground pork

1/2 lb (225 g) ground beef

Salt and pepper to taste

1 or 2 egg yolks

5 whole peppercorns

4 juniper berries (optional)

1 bay leaf (optional)

2 Tbsp (30 g) flour

24 capers, drained

2–4 oz (60–120 ml) white wine (may substitute more broth)

1–2 Tbsp (15–30 ml) lemon juice

2–4 Tbsp (30–60 ml) sour cream

Pinch sugar (optional)

4 cups (950 ml) vegetable or beef broth

PREPARATION:

Soak the day-old rolls in water and squeeze almost dry. Break rolls into pieces.

Place the ground meats in a bowl. Add the cooked onion and the rolls along with salt and pepper to taste (about 1/2 tsp [3 g] salt and 1/4 tsp [1 g] pepper). Add 1 egg yolk. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs (add a few tablespoons of broth if necessary). Form 10–12 meatballs.

Add the cracked spices and second (quartered) onion to the broth and bring it to just under a boil. Add the meatballs carefully. Cook until done (about 12 minutes). Remove meatballs and keep warm.

Melt 2 Tbsp (30 ml) butter in a pan and add the flour, making a roux. Little by little, stir about 1 1/2 cups (350 ml) of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice, sour cream and pinch of sugar. Add the meatballs to the sauce and serve.

If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle, making the sauce look less appetizing.

Serves 4

Honeycomb Ice Cream

“My children say that this is my signature dessert, and it is now a Red Carnation institution.”
–Bea Tollman,Celebrity Chef & Founder of Red Carnation Hotels

Ingredients:

1 cup (250 ml) corn syrup or glucose syrup

1 cup (250 g) granulated sugar

1 Tbsp (15 ml) white vinegar

1 Tbsp (15 ml) baking soda, sifted

1 quart (1 L) vanilla ice cream

PREPARATION:

Dissolve the syrup, sugar and vinegar in a saucepan over medium heat. Turn the heat up high and boil until the syrup turns to a light caramel colour.

Take the pan off the heat and quickly stir in the baking soda. Pour the mixture into a high-sided baking sheet that has been lined with parchment paper and greased with butter. Leave to cool and harden; do not refrigerate. Once hardened, this brittle, crunchy slab becomes your honeycomb base.

Slightly soften the vanilla ice cream in a chilled ceramic bowl. Carefully break the honeycomb slab into various sizes, none more than 3/4 inch (2-cm) squares, and quickly fold half into the ice cream. Pour the ice cream into a desired ice cream mold or back into the original ice cream container and freeze again. Keep the remaining honeycomb in an airtight container to use as a topping when serving.

Serves 8

French Onion Soup

“No cruise through France is complete without a cup of this famous French onion soup–a highlight on many Uniworld river cruises.”
–Bea Tollman,Michel Knorr & Uniworld Corporate Chef

CHEESE CROUTONS:

1 small baguette, cut into 1/2-inch (1 1/4-cm) slices and toasted on both sides (optional: Top the slices with garlic butter)

8 oz (225 g) shredded Gruyère cheese

PREPARATION:

Sauté the onions with the butter in a soup pan until the onions are golden brown. Add salt and pepper, and then deglaze with the white wine, water and broth. Add the bay leaf and thyme and let cook slowly for 45 minutes.

Pick out the thyme and bay leaf and adjust the seasoning to taste.

Add the Madeira and pour the soup into soup bowls. Place the baguette slices on top, sprinkle with the cheese and bake until the cheese melts.

Signature cocktails

Our cocktails, much like our ships, are one-of-a-kind and inspired by the destinations we visit. Our bartenders are sharing their favorites with you.

LAVENDER COLLINS

Found onboard the S.S. Catherine on our Burgundy & Provence itinerary, try this tasty take on a Tom Collins that adds lavender syrup to gin, lemon juice and soda water. Known by its scent as the herb of love, lavender flourishes in the Rhone Valley.

INGREDIENTS:

4cl. (1.35 fl oz) gin

2.5cl. (0.85 fl oz) lemon juice

1.5cl. (0.51 fl oz) lavender syrup

Nontoxic lavender sprig

Soda water

PREPARATION:

Top up with soda water Nontoxic lavender sprig Place gin, lemon juice and lavender syrup over ice in a cocktail shaker. Shake and strain into a Collins glass over ice top up with soda water and stir. Garnish with lavender sprig.

Elder Bourbon

From food to folk medicine, the elderberry tree has many uses. In Austria, they also utilize its flowers to make syrups for soft drinks. For something a little harder, we matched it with sweet Bourbon and tart lemon juice. Find it onboard the S.S. Maria Theresa on our Enchanting Danube itinerary or make it at home!

INGREDIENTS:

2cl (0.68 fl oz) Lemon Juice

2cl (0.68 fl oz) Elderflower Syrup

1 tsp of Honey

Dash of Orange Juice

5cl (1.69 fl oz) Bourbon

PREPARATION:

Build over rocks in a cocktail shaker. Shake and strain on the rocks in an Old Fashioned glass.

Paprika Mary

Paprika wasn’t born in Hungary, but it quickly became the national spice because it just seems to grow so much sweeter there. The red pepper adds an exciting piquancy to the classic Bloody Mary with the local Kalinka vodka. Find this cocktail onboard the River Beatrice on our Delightful Danube & Prague itinerary or make it at home!

INGREDIENTS:

1 tsp minced onion

1/8 tsp paprika

1.5cl (0.51 fl oz) lemon juice

1 tsp pickle juice

1 tsp horseradish

2 dash of tabasco

1 pinch of salt

4cl (1.35 fl oz) of vodka

15cl (5.07 fl oz) tomato juice

A dash of Worcestershire sauce

Celery stalk

PREPARATION:

Build over rocks in a cocktail shaker. Shake and strain over ice in tumbler glass. Garnish with Celery stalk.

Manhattan Transfer

From summer through fall, Bucharest’s markets present a parade of seasonal fruits. None is more Romanian than the sour cherry. The tasty berry garnishes this classic Manhattan, made with rye whiskey and vermouth. You might try it in an Old Fashioned, too. Find this cocktail onboard the River Duchess on our Highlights of Eastern Europe itinerary or make it at home!

INGREDIENTS:

6cl (2.03 fl oz) straight rye whiskey

3cl (1.01 fl oz) sweet vermouth

2 dashes Angostura bitters

1 sour cherry

PREPARATION:

Build over ice in a mixing glass. Stir and strain into cocktail glass. Garnish with a sour cherry.

Dutch Old Fashioned

It’s easy to guess how the Old Fashioned got its name. It began as a simple mixture of spirits, bitters, water and sugar. Newer versions add cherries and oranges. Why not try it with Millstone, a modern Dutch rye whiskey, and enjoy it beside the River Queen’s fireplace on our Legendary Rhine & Moselle itinerary or make it at home!

INGREDIENTS:

5cl (1.69 fl oz) rye whiskey

1 dash of plain water

1 spoon of fine sugar

2 dashes of angostura bitters

1 lemon twist

1 cherry

1 orange slice

PREPARATION:

Place the water, sugar and bitters in an Old-Fashioned glass and mix. Add ice and rye. Stir well. Garnish with cherry and orange slice and lemon zest.

Apple Strudel Cocktail

Judging by the number of ways they consume them, Germans love their apples. Their apple-flavored national pastry dish has been transformed into a cocktail, combining apple juice, coconut-flavored rum, whipped cream, cinnamon powder and an apple garnish. Find this cocktail onboard the River Empress on our Castles along the Rhine or Remarkable Rhine itineraries or make it at home!

INGREDIENTS:

2cl (0.68 fl oz) Malibu

2cl (0.68 fl oz) Captain Morgan Spiced Rum

6cl (2.03 fl oz) Apple Juice

Whipped Cream

Cinnamon Powder

Apple Slice

PREPARATION:

Pour Malibu, Captain Morgan and apple juice over ice in a cocktail shaker. Shake and strain into old fashioned glass with ice. Fill with whipped cream. Garnish with cinnamon powder and apple slice.

Chocolate Martini

Besides making some of the best chocolate in the world, the Swiss eat more of it per capita than anywhere else. This particularly sinful way to consume combines Godiva chocolate liqueur with crème de cacao, vodka and cream and a sprinkle of chocolate dust. Find this cocktail onboard the S.S. Antoinette on our Castles along the Rhine itinerary or make it at home!

INGREDIENTS:

3cl (1.01 fl oz) Mozart chocolate liqueur

3cl (1.01 fl oz) crème de cacao

1.5cl (0.51 fl oz) vodka

2.5cl (0.85 fl oz) cream

Pinch of chocolate powder

PREPARATION:

Combine chocolate liqueur, crème de cacao, vodka, and cream over ice in a cocktail shaker. Shake and strain into a chilled martini glass. Dust with chocolate powder.

Calvados 75

You may know the French 75 as a meeting of Champagne and gin. But this drink, named for a World War I artillery weapon, first got its kick from mixing Calvados, Normandy’s renowned apple brandy, with the bubbly. Try the purely French original onboard the S.S. Joie de Vivre on our Paris & Normandy itinerary or make it at home!

INGREDIENTS:

4cl (1.35 fl oz) Calvados

1 tsp superfine sugar

1.5cl (0.51 fl oz) lemon juice

Top with sparkling wine

PREPARATION:

Shake Calvados, sugar and lemon juice in a chilled cocktail shaker. Strain over ice into a Champagne glass and top off with sparkling wine.

Amsterdam Cocktail

Before there was London Dry Gin, there was genever, the juniper-infused spirit of the Netherlands. With a brisk malt flavor, it inspired the expression “Dutch courage” for its emboldening property. This version with genever, triple sec, lemon juice and bitters and a tulip garnish is easy to brave. Enjoy it onboard the River Princess on our Tulips & Windmills itinerary or make it at home!

INGREDIENTS:

5cl (1.69 fl oz) Genever

2.5cl (0.85 fl oz) triple sec

1.5cl (0.51 fl oz) lemon juice

2 dashes of orange bitters

PREPARATION:

Pour all ingredients over ice in a cocktail shaker. Shake and strain into a cocktail glass.

Vodka Bellini

Venice’s signature drink—the Bellini—brings together the local white peaches and sparkling Prosecco wine with a name that reflects the pink hues often found in the paintings of the Renaissance artist of the same name. Making it with vodka gives it a little something extra. Enjoy it onboard the River Countess on our Gems of Northern Italy itinerary or make it at home!

INGREDIENTS:

2cl (0.68 fl oz) vodka

2cl (0.68 fl oz) peach puree

Top off with Prosecco

PREPARATION:

Add vodka and peach puree into a Champagne glass. Slowly stir while topping off glass with Prosecco.

The Sassy Bordeaux

This update of the Bordeaux Cocktail evokes the region with Lillet Blanc, its signature aperitif, and fresh, local tarragon. The former melds citrus fruit with a hint of quinine. The latter adds a slight licorice note. Gin&dash; in place of vodka&dash;as the spirit base rounds out the herbal mix. Enjoy it onboard the River Royale on our Bordeaux, Vineyards & Châteaux itinerary or make it at home!

INGREDIENTS:

6cl (2.03 fl oz) gin

3cl (1.01 fl oz) Lillet Blanc

5 tarragon leaves

PREPARATION:

Place gin and lillet over ice in a cocktail pitcher. Add a few tarragon leaves, muddle gently, stir. Double Strain into a cocktail glass. Float a tarragon leaf on top as a garnish.

WE LEARNED FROM THE BEST

Mrs. Beatrice Tollman’s culinary vision lives on with her many Signature Dishes you can enjoy onboard. Mrs. Tollman’s memoir, A Life in Food, chronicles her gastronomic prowess and joy of being able to share her life’s passion with thousands of guests. You’ll discover many of the recipes Mrs. Tollman published on our menu, including Bea’s Chicken Soup, Sesame Fried Chicken and Honeycomb Ice Cream. If the all-inclusive amenities and luxurious accommodations weren’t enough to put you in a state of comfortable bliss, the homegrown cooking will.

FROM FARM TO SHIP

Farm-to-table isn’t just a trendy culinary buzzword around here. It’s a governing philosophy and commitment to serving you the very best local dishes created by our master chefs. When in Italy, dinner may consist of Prosciutto di Parma pizza and Osso Buco Milanese, prepared to your liking, with meats and vegetables sourced from just miles away. After a day immersed in Indian culture, your taste buds may do some immersing of their own with Gajar Shorba and Tandoori Chicken Tikka for lunch. Live brilliantly. Dine locally. That’s our story and we’re sticking to it.

"Our third river cruise and each one brilliant. Love tasting the food and wine of the country-side you sail through."

- Erica

Castles along the Rhine

"Far exceeded my expectations in all aspects. Professionalism, courteous employees, and great shore excursions. The food was also fantastic."

- Frank

Local Wines

Uniworld cruises through some of the world’s most acclaimed wine producing regions in Europe. Our onboard wine menus are expertly curated by our staff of Sommeliers to reflect the local destination. Plus, you can enjoy these local wines as part of your all-inclusive package. Here’s just a sampling of what’s in store:

Wine Selections

Château Pas De Loup Bordeaux

This Pinot Noir wine is expressive with intense ruby-red colour and a nose that combines pleasant hints of cherry, strawberry and vanilla aromas reflected on the palate and enhanced by a good balance.

Fonvène Vignerons Ardèchois Ardèche

Made from Grenache, Syrah, Merlot and Cabernet-Sauvignon this wine is fruity, exhaling aromas of black currant and red berries. Round and supple, this wine boasts finesse and good balance.

Chardonnay Les Jamelles Vin De Pays d’Oc

This Chardonnay wine has an expressive citrus, pears and subtle minerality aromas. It masters a good balance and a pure silk long finish.

Blanc de Mer Bouchard Finlayson

Blend of mostly Riesling grapes blend, the wine is a fresh and sprightly with fresh citrus and quince flavors.

Monteleone Cabernet Sauvignon, Albinea Nanali, Veneto

This Cabernet Sauvignon wine has a deep and vivid colour. On the nose the cherry notes are harmoniously combined with wild berries. The palate is balanced and powerful.

Chianti DOCG, Banfi, Tuscany

This wine is blend composed of Sangiovese, a traditional Tuscan grape and Canaiolo, offering an intense and fruity, with scents of wild berries and cherries combined with the species and vanilla notes.

Trentino Alto Adige, Pinot Grigio, Trento

This delicious and structured Pinot Grigio wine opens with an intensely floral, white peach, apple and pear, along with a minerality note.

“Sauvignon delle Venezie” Tenuta Mosole Veneto

This Sauvignon Blanc attracts through a bright straw yellow colour and greenish reflexes. It has traces of vegetables, tomato leaves and a broad, rich soft taste with traces of exotic fruits.

Blauburger Madl Niederösterreich

Dark berries and tobacco aromas on the nose. With a compact taste of blackcurrant and some oak, the wine has an elegant long finish.

Weisburgunder Kirchner Pfalz

WE LEARNED FROM THE BEST

Mrs. Beatrice Tollman’s culinary vision lives on with her many Signature Dishes you can enjoy onboard. Mrs. Tollman’s memoir, A Life in Food, chronicles her gastronomic prowess and joy of being able to share her life’s passion with thousands of guests. You’ll discover many of the recipes Mrs. Tollman published on our menu, including Bea’s Chicken Soup, Sesame Fried Chicken and Honeycomb Ice Cream. If the all-inclusive amenities and luxurious accommodations weren’t enough to put you in a state of comfortable bliss, the homegrown cooking will.

Premium spirits

Extra dirty Grey Goose martini with locally harvested olives? It’s all yours. As is everything else you can think of. With our ultra-inclusive amenities you can enjoy unlimited beverages onboard, including many premium spirits, such as:

Local Beers

Our onboard beer menus feature unique lagers, ales and stouts from small local breweries, giving you a taste of the world’s finest. The best part? It’s all included. Take a look at a few of the beers you can find on your next cruise:

Creative culinary options

For those interested in healthier dining options, our Traveling Lite menu features all of the flavor of our traditional menu, but with fewer calories. We also offer a variety of vegetarian and vegan options, prepared just for you. If you have a specific meal preference, just ask. Our chefs will be happy to accommodate.

EatWith

With our EatWith partnership, you can taste the city and share a meal in the home of a Uniworld Host. It’s authentic home cooking meets immersive travel. Learn more at eatwith.com.

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